Pork Belly with Apple and Mustard Sauce

Preparation Time: 30 mins
Cooking Time: 3 hrs 30 mins
Category: Pork & Ham
Tags: Pork & Ham, Camp Oven, One-Pot Dish


Pork Belly and Slow Roasted Winter Vegetables served with Apple and Mustard Sauce


  • 1kg. boned pork belly, rind scored
  • 3 tsp salt
  • 1 tbsp white vinegar (or apple cider if you have it)
  • 2 Granny Smith apples cut in halves & cored Not peeled. sage fresh or dried
  • 1 onion, chopped
  • 1 stubby alcoholic apple cider
  • 2 small parsnips, peeled and trimmed
  • 4 small carrots, trimmed
  • 3 potatoes, each cut into 6 wedges
  • ½ bunch fresh thyme sprigs
  • 1½ tbsp oil
  • salt & cracked black pepper
  • 1 tbsp wholegrain mustard


  • Step 1Preheat camp oven to 160°C .
  • Step 2Rub scored rind of pork with vinegar. Let rest for 1 hr.
  • Step 3Then rub with oil then salt massaging well.
  • Step 4Place sage and onion into camp oven and pour over cider.
  • Step 5Place rack over onion, sage and cider mix and lay pork belly on top, skin side up.
  • Step 6Roast for 3 hours.
  • Step 7After 1½ hours, spread parsnips, carrots, potatoes and thyme on a tray drizzle with oil, season with salt and pepper to taste and toss well to combine.
  • Step 8Place vegetables and apples in camp oven and cook with pork.
  • Step 9After 20min. take apples out of oven and set aside.
  • Step 10Toss vegetables occasionally.
  • Step 11After the 3 hours, increase temperature to 230°C . and cook for a further 20 to 30 mins until crackling is crispy and vegetables are golden.
  • Step 12Remove veg from camp oven.
  • Step 13Place veg in dish and keep warm.
  • Step 14Rest pork.
  • Step 15Scrape flesh of apple away from skin. Mash apples and mix with mustard using fork so that it comes together but is still chunky.
  • Step 16Slice pork into portions and serve with slow-roasted winter vegetables and apple sauce.
Views (per week)77

Comments & Reviews(1) Rating 5/5

Post a Comment
Add Photos & Files
Edit Recipe

Sponsored Links